How to Make Cantonese Barbecued Pork and Lamb Kabobs at Home in Your Oven

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How to Make Cantonese Barbecued Pork and Lamb Kabobs at Home in Your Oven

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Barbecued pork is a Cantonese specialty. It tastes good served both hot and cold and it can be used to make a great variety of other Chinese dishes including egg fu yung, fried rice and steamed buns. While it is usually made in Chinese shops that specialize in barbecuing pork loins, spare ribs and ducks, you can actually make it at home in your oven.

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You will need to have 4-6 ovenproof metal skewers (no wood or plastic). You will also need to have a large pan to place on the lowest shelf filled with water to catch the drippings. Admittedly, there will be some clean up, but it is well worth the trouble. The best pork to use is boneless pork loin cut into strips 2 inches by 1 inch thick and as long as will fit easily on your skewers.

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The reason that I have included lamb kabobs in the same hub is that I discovered that the marinade, basting sauce and all of the techniques will work just as well for lamb or beef kabobs where the meat is alternated with onions, peppers and mushrooms. In fact, I have no doubt that boneless chicken or large shrimp could be used or even eggplant if you want a vegetarian version.

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Cantonese Barbecued Pork

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Difficulty:

Moderate

Preparation Time:

60 Minutes

Cooking Time:

60 Minutes

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Marinade:

4 Boneless Pork Loin Strips about 2 in. x 1 in. by 12 in. long

½ Cup Hoisin Sauce

½ Cup Black Soy Sauce

½ Cup Dry white Wine

4 Tablespoons Sugar

2 Tablespoons Ground Bean Sauce

4 Cloves of Garlic finely minced

Mix all of the ingredients in a bowl and pour them over the pork strips, which are laid out flat in a pan. Cover the pan with plastic or aluminum foil and refrigerate for 8 hours turning the strips over occasionally.

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Glaze:

3 Tablespoons Honey

1 Tablespoon Sesame Seed Oil

4 Tablespoons Thin Soy Sauce

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Cooking Instructions:

1. Preheat the Oven to 375 F.
2. Place a pan with cold water on the lowest available rack in the oven and a cooking rack at about 9-10 inches above it. Remove all other racks.
3. Remove the pork strips from the marinade and pat them dry on paper towels.
4. Insert a skewer lengthwise in the center of each pork strip.
5. Roast them for 20 minutes on one side, turn them over and then roast them for 20 minutes on the other side,
6. Brush the top of each strip with the glaze and continue cooking for five minutes. Then turn the strips over and repeat on the other side.
7. Cut into thin slices and serve with any leftover glaze.
8. Extra strips can be frozen for future use.

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Cantonese Barbecued Lamb Kabobs

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Difficulty:

Moderate

Preparation Time:

60 Minutes

Cooking Time:

60 Minutes

Use the same marinade as for the barbecued pork. Cut about two pounds of boneless lamb into 16 - 1 ½ inch cubes and marinate for 4-8 Hours

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Other Ingredients:

2 Red Bell Peppers seeded and cut into 12 - 1 ½ inch squares

12 one-inch Button Mushrooms trimmed, washed and dried

Cut 4 smaller onions into 12 pieces.

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Cooking Instructions:

Use the same glaze as for the barbecued pork.

Follow the cooking directions for the barbecued pork except for step 4 where you alternate lamb, onion, red pepper and mushroom, starting and ending each skewer with a piece of lamb. Then salt and pepper the vegetables before roasting them.

During the final glazing, be sure to include the vegetables as well as the lamb.

Serve the kebobs on separate plates, one to each person with some rice.

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